Colombia Las Flores Competition Java Coffee (#023)

Nomad CoffeeNomad are regarded as one of Europe's most popular and best speciality coffee roasters, for good reason. As much today as in 2011, when it was a simple coffee cart stationed at markets around the busy city of London, Nomad's values and goals remain the same: proximity, respect for the producer and careful attention to detail throughout the production chain.

Nomad later moved to Barcelona to open its first shop and help cultivate a taste for speciality coffee in the Catalan capital. Soon after, they opened their own open roastery and, still guided by the premise of bringing coffee closer to the public, they began to distribute their product and create a collaborative network of cafés, helping the project to grow on an international scale. Since 2020 Nomad decided to make a transparency report of all the coffees they buy each year, and as soon as 2021 they have managed to make 100% of their menu transparent. Nomad consistently pays way above average for their coffees, and such a trait is parallel to GUSTATORY's sustainability priorities.

Coffee InformationThis competition profile coffee stands out for its freshness and complexity. In the cup, we find notes of lemongrass, cherry and dried fruit, complemented by hints of kiwi, mango, melon and grapefruit. The sweetness is enhanced by hints of orange blossom honey, panela and nectarine, offering a rich and balanced sensory experience.

Farmer InformationFinca Las Flores, located in Acevedo, Huila, was founded in 1990 by Edilberto Vergara and Nubia Ayure. What began as a small family effort with only 2 hectares dedicated to coffee, today is an example of innovation and excellence in the production of specialty coffees. The farm has expanded to 16 hectares, diversifying its varieties and adopting advanced processes that reflect its commitment to quality and sustainability.

The legacy of Nubia Ayure, who in 2006 won 16th place in the Cup of Excellence, inspired her children, including Jhoan Vergara, to explore new horizons in specialty coffee. Jhoan, in particular, led the transformation of the farm, renovating crops, incorporating exotic varieties such as Java, Pink Bourbon and Sidra Bourbon, and experimenting with innovative fermentation and drying techniques.

In 2019, Jhoan won the "Master of Coffee" competition in the producer-roaster category with his Pink Bourbon lot, representing Colombia at an international auction in South Korea. This achievement marked a before and after in his career, consolidating the farm's reputation as a producer of exceptional microlots.

Process InformationThe Washed process of this coffee begins with an oxidation of the cherries for 24 hours, followed by a 60 hour fermentation. Subsequently, the cherries are washed using a thermal shock at 55 degrees Celsius to highlight the sensory profiles. Drying is carried out in dehumidifying machines for 50 hours, achieving a final humidity of 10.5%.

Brewing Recommendations (Nomad)

• OREA: 15 grams of coffee per 240 grams of water at a temperature of 96° C
• Add the water in 3 pours. First pour 60 ml wait 40 seconds, the second pour add 100 ml of water and then at 1:10 pour the rest of the water until reaching 240ml
• Total time of infusion should be of 2:18, obtaining with this recipe a TDS of 1.33% and a percentage of extraction of 20.99%

Cupping NotesLemongrass / Cherry / Dried Fruit